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Easter Egg Bread Recipe

Easter Egg Bread Recipe

I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, West Virginia
TOTAL TIME: Prep: 55 min. + rising Bake: 25 min. + cooling YIELD:16 servings

Ingredients

  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 to 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1-1/2 cups whole milk
  • 6 tablespoons butter, cubed
  • 4 large eggs
  • 3 to 6 hard-cooked large eggs, unpeeled
  • Assorted food coloring
  • Canola oil
  • 2 tablespoons water

Directions

  • 1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
  • 3. Meanwhile, dye hard-cooked eggs with food coloring following package directions. Let stand until completely dry.
  • 4. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
  • 5. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
  • 6. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).

Nutritional Facts

1 slice: 281 calories, 8g fat (4g saturated fat), 107mg cholesterol, 231mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 9g protein

Reviews for Easter Egg Bread

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MY REVIEW
lildebcupcake
Reviewed Mar. 26, 2016

"We've been making this for the past five years...mine is going into the oven right now! My college-aged daughters still look forward to having this beautiful and tasty bread at Easter."

MY REVIEW
cindiak
Reviewed Mar. 24, 2016

"Not only does this taste good, the presentation is so pretty. I find that it tastes best the same day it is made."

MY REVIEW
newgrandma
Reviewed Mar. 20, 2016

"This SOUNDS wonderful and I am going to try it this weekend. My question is: are the eggs good to eat after being first hard boiled, then baked in the oven? Maybe they are just for the decoration??"

MY REVIEW
FancyGourmet
Reviewed Apr. 9, 2015

"This is a wonderful delicious Easter Egg Bread Recipe ! The Eggs definately need to be pre-cooked. I substituted cardamon for Vanilla and used 3 cups White Four and 3 cups Whole Wheat Flour. I served it with fresh Butter and Cinnamon. What a beautiful and colorful and yummy presentation this made. This Recipe is definately a keeper I plan to make this every Easter. I used 6 pre-cooked assorted colored Easter Eggs going between each Braid of Dough that rises to a big beautiful colorful Egg's Nest. This Recipe is Eggceptional ~ YOU WILL LOVE IT !!"

MY REVIEW
captain1124
Reviewed Apr. 8, 2015

"This is a great recipe! Me and my 8 year old son made it for the first time this Easter. I did substitute the cardamom with Vanilla and vegetable oil for canola but that was only because I did not have them on hand. The directions were perfect and the bread came out gigantic and delicious. We will definitely be making this every Easter. After it came out of the oven we also made a glaze to pour over it of 2 cups Powdered sugar, water and a tablespoon of clear vanilla. The glaze should be as thick as syrup. I just keep adding water until I get the consistency I want - after the glaze Sprinkles and done !!!"

MY REVIEW
DaytonCookin
Reviewed Apr. 3, 2015

"Dear pennymccl, Maybe I can can help with answers to your questions. My mom always made this bread for Easter. I'm getting ready to make some now. The very best way to serve it is same day fresh. Still slightly warm from the oven is even better. We always sliced it. It is not a pullapart bread like "cinnamon monkey bread". Mom would slice it at the table and set the eggs aside when she came to one. They're just hard-boiled eggs by the time they come out of the oven even though we dyed raw eggs to use. The reason to bother with this bread (in addition to the fact that it is yummy), is its beautiful presentation. Let it grace your table for people to ooh and aww over before it is sliced and served."

MY REVIEW
pennymccl
Reviewed Apr. 2, 2015

"I have a few silly questions, and hope you all can help. I'm looking forward to making this bread for Easter, but my family has never had it before. What's the best way to serve it? Do your guests pull off sections? Or do you slice it between the eggs? Do you just offer butter as a spread or is there something else that people use? Does the person who gets the egg normally eat the egg or is really just set aside as a decoration? Thanks for your help, and Happy Easter!"

MY REVIEW
patscooking
Reviewed Mar. 19, 2015

"My mother made a bread similar to this every Easter. It was delicious. The only difference that she and now, I, make is I use vanilla extract in place of cardamom, and the eggs do not have to be hard boiled!! Just tuck dyed UNCOOKED eggs into the bread and they cook right along with the bread. Have done it for years and will be doing it again this year."

MY REVIEW
Rudbeck
Reviewed Apr. 21, 2014

"First time making this and it turned out great! Recipe was simple and easy to follow, and the bread is delicious. Note: do not use Olive Oil to coat the eggs as it doesn't seal in the dye so I have blue and red patches where the eggs were! LOL. (The color doesn't affect the taste of course.) Next time I'll use regular vegetable or canola oil.This was a big hit at my house, and it will be a new annual tradition here. Thanks for the recipe ,Heather!"

MY REVIEW
Blondieroberts
Reviewed Apr. 5, 2014

"I made this bread last year for Easter. The bread was good but I neglected to rub the oil on the eggs before putting them in the dough so the dye leaked onto the bread. I want to make it again this year and Ill be sure not to miss that step. Its really a beautiful bread and was delish."

MY REVIEW
QueenBeaScraps
Reviewed Mar. 31, 2013

"Thank you TCosteniuc, I really appreciate your quick response. I am making my bread right now so I hope it comes out good.

I just felt that the directions were a little unclear when it says to 'Dye hard-cooked eggs; lightly rub with oil.' because it didn't make sense to put oil on the shell and because I've never baked a hard-cooked egg with or without the shell.
So once again, thank you and Happy Easter."

MY REVIEW
TCosteniuc
Reviewed Mar. 30, 2013

"For QueenBea...yes the eggs are hard cooked with shells on and are baked right along with the bread. You're adding them before you let it rise the second time and then the whole thing goes in the oven. Good luck."

MY REVIEW
TCosteniuc
Reviewed Mar. 30, 2013

"Just made this today. First time making any kind of bread, instructions were straight forward enough but my dough was a little stickier than I expected. Can't wait to try it tomorrow, it smells SO good. Thanks for the recipe!"

MY REVIEW
QueenBeaScraps
Reviewed Mar. 30, 2013

"I am only giving a 3 star because the directions are not very clear. I hope someone can clear things up for me before Easter tomorrow 3/31/13

The directions say to dye the eggs hard-cooked eggs but are they shelled or not.
Also, it's not clear if you actually cook the bread with the hard-cooked eggs in the bread.
I need help with this ASAP someone. Thanks"

MY REVIEW
ohainat
Reviewed Apr. 7, 2012

"Fantastic bread! I just made it but with a tweak. I was short on white flour so I did 3 cups white 3 cups wheat flour--the rest of the recipe the same. The bread turned out just wonderful! We whipped up a sweet/cinnamon butter to go with our fresh from the oven warm wheat Easter Egg Bread ((drool)) the two were meant for each other!! If you have wheat flour don't be afraid to try it :) Sweet Butter: 1 stick salted butter room temp and whipped, 1/3 cup powdered sugar, couple dashes cinnamon. Mix and spread on wheat egg bread. You'll LOVE it!! Thanks for this recipe we'll keep it forever!"

MY REVIEW
kd11
Reviewed Mar. 26, 2012

"I added a little more sugar, loved it."

MY REVIEW
lobos61
Reviewed Apr. 4, 2010

"This easy-to-make loaf is a show stopper! It looks good, it smells good, it tastes great. it has become our family's Easter tradition."

MY REVIEW
chaisson
Reviewed Apr. 2, 2010

"This was in the Taste of Home years ago, and my son asks for it every year."

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